These crack chicken pinwheels are the ultimate party pleaser, hence their addictive name! These little mouthfuls are irresistible.
They’re packed with creamy ranch flavor, smoky bacon, tender chicken, and ooey-gooey melted cheddar. It’s all rolled in a soft, melt-in-your-mouth tortilla.
You won’t find many party guests who don’t enjoy them.
And you’ll love how convenient they are, especially since you can make them ahead of time!
Why You’ll Love These Crack Chicken Pinwheels
Perfect Party Appetizer: Their great taste, portability, and utensil-free nature make these a hit at any gathering. They’re delicious and visually appealing.
Easy to Make: The recipe features seven simple ingredients and easy-to-follow steps. You can buy the chicken pre-cooked for convenience, too!
Creamy Yet Crunchy Texture: Besides tasting great, these pinwheels also have an awesome mouthfeel. The soft cream cheese and tortillas pair well with the crunchy bacon and tender chicken.
Ingredients
- Cooked Chicken: I always grab a rotisserie chicken from the deli for convenience. You can make your own if you prefer.
- Cooked Bacon: I like to bake mine to make it extra crispy. The crunchy texture and smoky, salty flavor are the perfect way to dial up the deliciousness.
- Cream Cheese: The smooth, creamy, tangy spread is the savory chicken’s base. Set it out early to soften.
- Ranch Dressing Mix: Don’t prepare the dressing. Just add the dry mix to the cream cheese for an herby flavor.
- Shredded Cheddar: I like sharp cheddar for its bold flavor. It melts nicely, too, becoming gooey, cheesy perfection. Shred it yourself from a block for the best results.
- Milk: To make the thick cream cheese slightly more spreadable.
- Large Burrito Tortillas: Always opt for oversized flour tortillas when making pinwheels. They’re the perfect size to hold all the chunky ingredients without overflowing.
How to Make Crack Chicken Pinwheels
The recipe card lists six steps, but you can really boil it down to just these four:
1. Mix the ingredients. Mix the softened cream cheese and ranch dressing mix in a large bowl. Then, add the cheddar, 1 tablespoon milk, bacon, and chicken. Mix until well combined, adding more milk if needed to make it more spreadable.
2. Fill the tortillas. Divide the chicken mixture evenly (about 1/4 cup each) between the tortillas. Spread evenly, getting close to the edges.
3. Roll and chill. Tightly roll each tortilla, keeping the filling evenly distributed. Wrap them tightly in plastic wrap and refrigerate them for 30 minutes or overnight. This gives the filling time to set.
4. Slice and serve. Remove the plastic wrap immediately before serving. Trim and discard (or eat) the uneven ends of the tortillas. Then, slice them into 1-inch pinwheels using a sharp knife. Arrange the pinwheels on a serving platter, and enjoy!
Tips for the Best Crack Chicken Pinwheels
Most of the tips for this recipe are pretty straightforward:
- Set the cream cheese out early. The softer it is, the easier it will be to mix with the other ingredients. It’ll also have a smoother consistency if it’s a bit softer.
- Put in the prep work. Before starting the recipe, have the bacon cooked, drained, and crumbled. The chicken should be fully cooked, cooled, and chopped into bite-sized pieces.
- Let them chill. I know this bit is in the recipe steps, but it’s worth repeating. Chill the rolled tortillas for at least 30 minutes before slicing them into pinwheels. If you don’t, they tend to go all mushy when you try to cut them.
- Get ahead of the game. The longer the tortillas chill, the easier they are to cut. A longer chill time also gives the flavors time to blend. Making these up to 24 hours in advance is totally okay.
- Stay sharp! Serrated knives work best. Wipe yours clean with a paper towel between rolls to keep it from becoming sticky. Also, use a gentle sawing motion when cutting to avoid squishing the pinwheels.
- Have fun with variations. Add in other bite-sized ingredients to tweak the flavor slightly. I think these taste great with diced green onions. Jalapenos, diced bell peppers, and different cheeses work well, too.
- Serve with tasty dipping sauces. You can never go wrong by serving extra ranch dressing on the side. Other options include BBQ sauce, hot sauce, buffalo sauce, etc.
How to Store
These fly off the table so quickly, you probably won’t have to worry about leftovers. But if you do…
To Store: For the best results, wrap the pinwheels individually in plastic wrap. Then, store them in an airtight container in the fridge for up to 3 days. While not required, the plastic wrap will prevent the pinwheels from sticking together.
Unfortunately, freezing isn’t really an option. It ruins the texture once you thaw them out.
Crack Chicken Pinwheels
24
servings15
minutes109
kcalThese crack chicken pinwheels are as addictive as they sound! They’re creamy, cheesy, and the perfect finger food for any gathering.
Ingredients
1 (8-ounce) package cream cheese, softened
1 1/2 tablespoon ranch dressing mix
1 cup shredded cheddar cheese
1-2 tablespoons milk
3/4 cup cooked bacon, chopped
1 cup cooked chicken, chopped
4-5 large (10-inch) burrito tortillas
Instructions
- In a large bowl, mix the softened cream cheese with the ranch dressing mix, cheddar cheese, 1 tablespoon milk, chopped bacon, and chopped chicken until well combined. Add an additional tablespoon of milk if needed to reach a spreadable consistency.
- Divide the chicken mixture evenly between the tortillas, about 1/4 cup per tortilla. Spread the mixture in an even layer, getting close to the edges.
- Roll up each tortilla tightly, making sure the filling is evenly distributed. Wrap each roll tightly in plastic wrap.
- Refrigerate the wrapped rolls for at least 30 minutes, up to 24 hours, to allow the cream cheese mixture to firm up. This makes slicing easier.
- When ready to serve, remove the plastic wrap. Using a sharp knife, trim off and discard the uneven ends of each roll. Then, slice each roll into 1-inch pinwheels.
- Arrange the pinwheels on a serving platter and serve chilled. Enjoy!
Notes
- Ensure the cream cheese is fully softened for easy mixing and spreading.
- Drain the bacon well and cool before adding to the filling to avoid making it greasy.
- Chill the rolls for at least 30 minutes before slicing for clean cuts.
- Use a sharp, serrated knife and gently saw back and forth to slice. Wipe the blade as needed.
Can you freeze them
Hi, Deb. I wouldn’t recommend freezing these. The texture just doesn’t hold up once you thaw them out again.
What is the green in these? Itn isn’t listed in the recipe.
Hey, Len! Those are diced green onions. You’ll find them listed as an option in the “variations” section. I am a HUGE green onion fan, so I typically dice up one large one or two small ones to add to any pinwheels that I make.